Despite it’s fairly long list of ingredients, it’s really easy to make, and incredibly tasty. I saw the book in the shops yesterday and I have to say it looks pretty tasty too. I wanted to hug it (erm is that it bit strange?). It’s one of those big chunky books with unfinished paper, loads of beautiful retro illustrations and quirky pages with bits and pieces that you can take out. None of this really has anything to do with food and it being a cookbook I suppose you’d probably prefer to know whether or not the recipes are any good before you’d decide to go buy it. All I can say is that if this recipe is anything to go by then it definitely will be. I was too busy stroking the pages and drooling over the quirky design to actually read any of the other recipes it contained. Oops.

Leon Gobi (serves 6)

• 1 medium onion, halved and thickly sliced
• 1 carrot, thickly sliced
• 2 tbsp sunflower or peanut oil
• 1 red chilli
• 2 thumb-sized pieces of root ginger, washed but not peeled
• 5 cloves garlic, peeled
• 1 large tsp Madras curry powder
• 1 tsp turmeric
• 1 tsp black onion seeds
• 1 medium sweet potato, washed and cut into 2.5cm dice
• 4 heaped tbsp ground almonds
• A good handful of sultanas
• ½ a small cauliflower, broken into florets
• 1 x 400ml tin of coconut milk
• 150g frozen peas
• Juice of ½ a lemon
• A really big handful of coriander, roughly chopped
• Salt
• 2 heaped tbsp desiccated coconut, to serve

1. In a large saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt.
2. Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds). After another five minutes, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated.
3. Turn the heat up a bit and stir in 500ml of water and the sultanas. Bring to a simmer and leave it to bubble gently for 10-15 minutes with the lid off, stirring occasionally.
4. Add the cauliflower florets and the coconut milk and simmer for a further 10-15 minutes, covered. Check that the sweet potato and cauliflower are both cooked, turn the heat off and stir in the peas.
5. When you are ready to serve add a little salt, the lemon juice and the chopped coriander, stir and leave for a minute. Serve with rice, or naan (or both!) with a sprinkling of dried coconut on top.

Click here for more curry recipes

Click here for naan bread recipe

Blimey I’ve been eating a lot of pumpkin! Since the Hallowe’en party last week which left me with about 10kg of pumpkin to use I’ve made it a bit of a mission to try use the pumpkin in as many different ways as possible and have come up with this list of ten things to do with your Hallowe’en pumpkin.

I’ve tried to make them all quite different, so there should be something to suit everyone so you’ll have no excuse to throw your pumpkin away to rot. If you got a bit giddy like I did and bought the biggest pumpkin you could find you should have enough to make all these things. You’d also probably need to be a little bit insane to want to make them all, well at least all within the space of a week, so you might want to freeze some. You can just peel and chop the pumpkin as normal and then bag the bits and pop them in the freezer. I did this last year and they were fine to chuck into soups and things. No reason they shouldn’t be good for anything else too.

I can’t quite believe how much we managed to make! Especially considering that the pumpkin we’d bought only cost us £4. It must be the most economical vegetable purchase ever. 10 different dishes, portions for two people, plus we had some left overs to freeze from some dishes, what does that work out at? Less than 20p per person per dish (plus a few pence for rice, spices etc).

We did have another pumpkin too, of about a quarter of the size of the huge one. This second one however was not quite as nice, which was a bit of a surprise as I’d been reading the smaller ones are usually tastier, so I was expecting it to be the other way around. We’d bought the first from Church Farm, an organic farm shop and the smaller one from the co-op, it was specially stickered up as a hallowe’en pumpkin. The flesh was much paler and tasted more like water than pumpkin. So that’s my first tip. Even though it’s mainly for carving, buy a good one from a decent shop. Even if the organic one had have been twice the price (which it wasn’t, by weight it was actually cheaper), it’s gonna be so much tastier and you can make so much from one pumpkin it’s still incredibly cheap.

Here’s a quick run down of what we made in order of ‘most tastiest thing’ first to ‘hmm not sure about that one’ at the end. On the final day of my pumpkin frenzy I made about 4 things at once. The quality kind of suffered a bit, they’re still good ideas to be inspired by though. I’m sure the pumpkin gnocchi in particular has more yumminess potential. Will probably work on it some time in the next couple of months and will update you if it turns out better. All of these pumpkin recipes could be made using any other squashes too, I suspect some of them might even be a lot nicer made with perhaps a butternut squash or turban pumpkin. Full recipes at the end. If anyone tries any of these it would be great to hear how it goes. Also any other suggestions of what to do with pumpkins would be great. Enjoy.

1. Pumpkin Bhajis

So in at number one with a unanimous vote was Pumpkin Bhajis. This flash of inspiration came when we decided to do a pumpkin curry on day 3. “Mmm we could have onion bhajis too” I thought, then “Mmmmm! I could substitute some of the onion for pumpkin!” The result was pretty damn tasty. A lot lighter than a normal onion bhaji. The recipe below makes enough for about 20. They were good for at least 2 days after cooking, they’d all gone by then though (oops!), so not sure how much longer they would last, but it’s well worth making them in batches like this or even more. The temperature of the oil is pretty key and if you do them all at once you get into the super bhaji making rhythm.

2. Pumpkin and Coconut Soup

A close second was this soup. It was very kindly described as “One of the nicest soups I’ve ever had”. I have to agree it was pretty good. And, as with all soups, it gets extra points for easiness to make and potential to do in huge bulk quantities which you can then freeze in handy little portion sized tubs. Blimey imagine, if you did a whole pumpkin. You’d get enough for about 50 portions of soup! That would surely be enough pumpkin soup for a while year! Hurrah!

3. Salt and Pepper Pumpkin Seeds

This much overlooked part of the pumpkin easily gets a place at the top of the board. Great scavenging satisfaction… you thought you’d scooped them out to go in the bin… but NO! They’re going in the oven with a little seasoning to make a tasty snack easily on a par with dry roasted peanuts.

4. Pumpkin and Lemon Risotto

If it wasn’t for the three higher ranking competitors, this would surely be the winner! What’s that, am I auditioning to be a dodgy sports commentator?.. The addition of the lemon transformed this risotto into something quite spectacular. It’s a very naughty risotto, half a bottle of wine AND double cream. Tut tut. You could maybe substitute them out, but hey, they are what makes it taste nice, and you’re not going to eat it every night, so go I say for it.

5. Pumpkin Bread

Again only in the number 5 slot as the higher places have been filled up. Made by my Master Baker, Andrew, this was a very tasty loaf. Lovely fresh out of the oven with a good spread of butter, the taste of pumpkin is subtle, but pleasantly noticeable. A great seasonal loaf, what a way to use the yearly glut of pumpkin. Also once you’ve made this bread you might start to wonder what other vegetables you could add to things you’d think you wouldn’t. Like carrot cake and garlic bread, it’s a revelation.

6. Pumpkin Curry (Anything)

Curry Anything is our standard curry recipe. We tend to make this whenever we have a couple of veg that need using up. The recipe and method is always the same, you can just vary the vegetable or bean ingredients. It always works and is a good medium spicyness no nonsense curry.

7. Savory Pumpkin Pie

This started off as a gratin, but I found a spare bit of pastry lying around (doesn’t everyone have that?) so I popped it on the top and the gratin magically turned into a pie. It would be good either way, the top just turns it from a side dish to the main attraction.

8. Roast Pumpkin and Buckwheat Salad

This was fairly medium really. Just a bit of a thrown together at the end effort. The best bit about it really was that the pumpkin was roasted with nuts. This combination would be great just as it is with a roast dinner rather than mixing in with the buckwheat. I think the problem was I’d never cooked buckwheat before and I’m not sure I did it right. I had some as left overs and it was actually a lot tastier the next day than when freshly made, maybe he buckwheat had soaked up some juice which made it tastier?

9. Pumpkin, Tomato and Basil Soup

This was my least favourite of the things I made, just not my kind of soup. Other people might like it, I’m just not really into tomato soup, except bizarrely, the stuff you get in tins (if I can admit that). Also I thought the pumpkin in this had a wierd texture, almost gritty. I’m making this sound lovely aren’t I, bet you can’t wait to try it!

10. Pumpkin Gnocchi with Watercress Suace

Now this really doesn’t deserve to be at the bottom of the list. I’m convinced this has great potential and will be trying it again soon. Maybe it was the choice of sauce. I didn’t want to have it with a tomato sauce as we’d just had that last week, but I’m not sure the one I chose was right for it. The watercress sauce was lovely, but I think because the gnocchi is heavy in itself you need a lighter fresh tasting sauce to compliment it. The next day I had some of the left over gnocchi cold, this time with a bit of tomato sauce we’d made for some pasta and it was much nicer. So I’d probably do that. Also I think it would help to squeeze the water out from the pumpkin once it’s cooked. Mine was quite watery (must have been from the dodgy co-op batch) and so I had to add quite a bit of extra flour, which made it taste like, well flour surprisingly. I’m not giving up on you though Pumpkin Gnocchi. I know you’re a star waiting to shine.

1. Pumpkin Bhajis

• 1 large onion, thinly sliced
• 500g pumpkin, grated
• 200g gram flour
• 1/2 tsp bicarbonate of soda
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tsp chilii powder
• 100ml of water
• sunflower oil (amount depends on size of pan, poss 500ml)

1. Mix all the dry ingredients together in a large bowl.
2. Gradually stir in enough of the water to bind it all together as a thick batter.
3. Leave to stand for 30 minutes before frying.
4. To cook, heat oil in a large deep pan, you’ll need a couple of inches, so the bhajis will be able to float around in it (you’ll be able to save the left over used oil in a jar for next time you deep fry something)
5. To test if the oil is hot enough drop a small amount of the mix in, it should start to bubble straight away.
6. When the oil is hot enough get a tablespoon of the mix on a metal spoon and scrape off into the oil using another spoon to form it into a rough ball shape.
7. After a couple of minutes turn the bhajis over, it should have turned golden and starting to brown. Then cook the other side until it looks the same.
8. Remove from the pan using a slotted spoon and transfer to a bowl lined with kitchen paper to drain off excess oil.
9. You might want to check at this point you have cooked the bahjis for long enough- just cut one in half and check it is spongy all the way though, with no soggy batter mixture still in the middle. If not cooked you can just return to the oil for a couple more minutes, then you will have a guide for how long you will need to cook the rest. The time will vary accordling to how big you are making them.
10. Can be served straight away, or will last a good few days covered.

2. Pumpkin and Coconut Soup

• 1 oz butter
• 1 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 red chili, finely chopped
• 1kg Pumpkin chopped
• 1 tin of coconut milk
• 1 1/4 pints of stock (approx)
• juice of 1 lime
• 1/2 bunch of coriander

1. Fry the onion gently in the butter for 15 minutes until beginning to brown.
2. Add the chili and garlic and fry for another minute before adding the chopped pumpkin.
3. Cover the pan and leave the pumpkin to sweat for around 10 minutes, then add enough stock to just less than cover the pumpkin.
4. Bring to boil, then leave to simmer for 15 minutes or until the pumpkin is tender.
5. Puree, then add the coconut milk, lime juice, chopped coriander. Return to the heat to warm through then serve garnished with a little more chopped coriander.

Toasted Salt and Pepper Pumpkin Seeds

1. Collect all the pumpkin seeds from your carved pumpkin, and seperate from any of the flesh and stringy bits.
2. Wash the seeds, then spread out on a baking tray.
3. Sprinkle lots of salt and pepper over the seeds, then put in a hot oven for around 45 minutes or until toasted and crunchy. YUM!

4. Creamy Pumpkin, Lemon and Sage Risotto

• 1 oz butter
• 1 onion, finely shopped
• 3 cloves of garlic, finely chopped
• 1 kg pumpkin, chopped
• 250g risotto rice
• 2 tbsp dried sage
• 1/2 bottle of white wine
• 1 pint stock
• 50ml cream
• juice of 1/2 lemon
• A handful of rocket, torn in half

1. Fry the onion and garlic gently in the butter for around 15 minutes or until beginning to brown.
2. Add the chopped pumpkin, cover and leave the cook for around 10 or 15 minutes, until beginning to soften.
3. Stir in the risotto rice until all coated from butter/pumpkin mix then pour in the wine. Add the sage and stir round.
4. As the wine starts to soak into the rice add the stock a little at a time and stir in to stop the rice sicking.
5. When the rice is cooked (will be approx 30 minutes), stir in the cream, rocket and lemon juice.
6. Leave to cook for 2 more minutes before serving. Also nice served sprinkled with parmesan.

5. Pumpkin Bread

• 300g pumpkin chopped into chunks
• 60ml cooking liquid from the pumpkin
• 2 tsp honey
• 500g white bread flour
• 2 tsp salt
• 2 tsp instant yeast
• milk to glaze
• 2 tbsp pumpkin seeds, to decorate

1. Boil the pumpkin until tender and then drain, keeping back some of the cooking water and then puree the pumpkin and leave to cool.
2. Add honey to 60ml of the cooking liquid and stir to dissolve.
3. Mix flour and salt and yeast in a large mixing bowl. Make a well in the centre and add in the honey liquid, followed by the pumpkin puree.
4. Mix in the flour to form a firm, coarse, sticky dough. If the mixture is too dry, gradually add one or two tablespoons of the pumpkin liquid (or water).
5. Turn the dough out on a lightly floured work surface. Knead until very smooth, silky and elastic, about 15 mins.
6. Place dough in large clean bowl and cover with a tea towel. Leave to rise until double in size, about 1 to 1 1/2hrs. Knock back the dough to release the air, then leave it to rest for 10mins, covered.
7. Shape dough into a round loaf. Place on an oiled baking sheet and cover with a tea towel. Leave until double in size, about 1 hour.
8. Brush the dough with milk and sprinkle with pumpkin seeds.
9. Bake in pre-heated oven at 220C and bake for 40mins until golden-coloured and hollow-sounding when tapped underneath.

6.Pumpkin Curry (Anything)

• 2 tbsp vegetable oil
• 1 onion finely chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 cloves of garlic, finely chopped
• 1 inch of ginger, finely diced
• 1 dried red chilli
• “The Spices” :  1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp chilli powder, 1/2 tsp tumeric
• 1 tin of chopped tomatoes
• Anything Cooked (for this we used about 500g  pumpkin and a tin of butterbeans)
• Yoghurt
• Fresh coriander to garnish

1. Heat the oil in a large pan, add the cumin and mustard seeds, fry until they begin to pop
2. Add the onion and cook gently for about 10 minutes or until soft.
3. Add the garlic, ginger and dried chilli, cook for a further 5 minutes.
4. Add “The Spices” and cook for another minute or so.
5. Add the tomatoes, stir and leave to simmer until thickened, approx 10 minutes.
6. Add “Anything Cooked”, stir round and leave to simmer for a few minutes before serving. You can add a couple of tablespoons of yoghurt at this stage if you like.
7. Serve with rice and garnish with chopped fresh coriander.

7. Savoury Pumpkin Pie

• Pumkpin
• Garlic
• Butter
• Parsley
• Milk
• Shortcrust pastry
• S+P

Sorry for the lack of quantities, this was more of just an idea than a recipe.

1. Get however much pumpkin will take to fill your chosen oven proof dish and slice into thin slices as you would for a potato gratin.
2. Arrange around the dish, do a layer of sliced pumpkin, dot with butter, sprinkle on parsley, finely chopped garlic, salt and lots of pepper.
3. Repeat the layers to the top of the dish, then pour in some milk, enough to be about 1cm up the dish and then put into a medium heat oven for around 20 minutes.
4. After 20 minutes cover the pumpkin with shortcrust pastry and then return to the oven until brown, about 30 minutes.

8. Roast Pumpkin with Buckwheat Salad

• 500g pumpkin, peeled and chopped into smallish cubes
• 10 almonds, sliced
• Olive oil
• tabasco sauce
• 1 red pepper, deseeded and cubed
• cooked buckwheat
• crumbly white cheese, eg feta, wensleydale, goats cut into small cubes
• S+P

1. Put the pumpkin in a roasting dish with the sliced almonds, drizzle over some olive oil and a good splash of tabasco. Roast for around 20 minutes then add the peppers and roast for a further 10 minutes, or until the pumpkin and peppers begin to brown.
2. Put the cooked buckwheat into a dish and stir in the roast veg, cubes of cheese, and a little more oil if required.
3. Season with a bit of S+P.

9. Pumpkin, Tomato and Basil Soup

• 750g pumpkin, peeled and cubed
• 1 oz butter
• 150ml passata
• 1 large onion finely chopped
• 3/4 pint of stock
• lots of fresh basil
• cream or yoghurt to serve

1. Melt the butter in a large pan, then add the onions and fry gently until softened and beginning to brown.
2. Add the pumpkin, cover and leave to sweat for a few minutes.
3. Add the stock, put in just enough to go to just below the top of the pumpkin in the pan. Cover and lave to cook for around 15 minutes, stirring occasionally, until the pumpkin is tender.
4. Puree the pumpkin and stock mix then add the passata, a good couple of tablespoons of chopped basil.
5. Leave to heat through for around ten minutes before serving with a little cream or yoghurt and garnish with a freshly picked basil leaf.

10. Pumpkin and Watercress Gnocchi with Watercress Sauce

For the gnocchi:

• 750g pumpkin, cooked, drained and excess water squeezed out.
• 150g plain flour
• 50g grated parmesan
• 50g chopped watercress
• 2 tbsp chopped  fresh basil
• S+P

1. In a large bowl mix together all the gnocchi ingredients. Add more flour if necessary. The mixture should be dry enough to handle, but try not to add too much flour. Knead briefly to bring it all together.
2. Turn out the dough onto a well floured surface, divide into four and roll each piece with your hands into a long sausage shape about 2 cm thick, then chop this into 2-3 cm pieces, which you then roll into a ball shape in your hand to make dumplings. Press down lightly on each one with a fork to make a pattern.
3. Bring a large pan of water to a rolling boil. Drop the dumplings into the water in batches. They will float to the surface when they are cooked.

For the watercress sauce:

• 50ml double cream
• 1 small onion, very finely chopped
• 1 oz butter
• 100g watercress, chopped
• 100ml milk
• S+P
• a squeeze of lemon

1. Saute the onions until soft, then add the watercress and cook for another 2 minutes before adding the cream.
2. Add the milk and leave to boil until it reaches your prefered thickness.
3. Season with S+P and add a squeeze of lemon juice.

Here’s a lovely recipe for a quinoa salad I got from Scrumptious a random food blog I stumbled across while wondering what to do with the jar of quinoa that’s been sitting in the cupboard for well over a year. I’ve been a bit scared of these small grains ever since I saw them, not sure what to do with them, how to cook them, what they would taste like blah blah blah, but it turns out they’re pretty easy going little chaps and they assisted in making this very tasty, hearty but fresh tasting salad. Apparently it’s very good for you too. A ‘Super Grain’ no less. Wooo. I wonder if that’s a bit like Super Gran. There’s only one letter in it, must be. Maybe super grains turn you into Super Grans?!

Now, I said I got the recipe from a blog, but what actually happened was I’d seen it and decided I was going to make it after I’d been to the shops, then got part way through and realised I was missing several of the key ingredients, so I would say this was influenced by rather than a direct cover of the original. I’d also intended to make it with goat’s cheese rather than feta, but was quite surprised to find that the (non-organic) goats cheese was almost twice the price of the organic feta and promptly changed my mind.

Another note on the missing ingredients, the original was fairly heavily based on parsley and mint which  I tried to get from the supermarket at the end of the road. I’d already walked the half hour there and back to the other shops and it had started pouring down so I reluctantly decided to see if I could pick the herbs  when I went to get the feta.  The only fresh herb they sold was basil. In my opinion another pointer that they don’t really care about food or their customers. Grrr. Shouldn’t really be shopping there in the first place, but it’s the only place within walking distance I’ve found where you can buy organic milk, cheese, eggs etc. What to do, what to do?

Anyway, enough whittering on, it all worked out fine in the end. Maybe one day I’ll make the other too and do like a taste challenge. Here’s the recipe, thanks to Juno for the inspiration…

Quinoa, Beetroot and Feta Salad

For the salad:

• 2 beetroots peeled and cut into smallish wedges
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 cup quinoa
• 2 cups water
• 8 cherry tomatoes, quatered
• 3 spring onions, finely sliced
• 5 tbsp finely chopped fresh coriander
• S+P
• 100g feta cheese in small cubes

For the dressing:

• 4 tbsp olive oil
• Juice of one lemon
• 1 tsp ground cumin
• ½ tsp chilli powder
• 2 chunky cloves of garlic, finely chopped
• 1 tsp tahini
• 1 tsp English mustard

1. Preheat the oven to 180°C. Put the the beetroot in a roasting tin, add a drizzle of oive oil, balsamic vinegar, salt and pepper and toss well to coat. Place in the oven and bake for about an hour or until tender right through.
2. Put the dried quinoa into a sieve and rinse well under cold running water. Now put the quinoa, water and salt into a saucepan and bring to the boil. Cook for 15-20 minutes, or until the quinoa is fluffy and tender. Drain off any remaining water (there shouldn’t really be much/any) and leave to cool a little.
3. In the serving bowl put the tomatoes, spring onion and coriander.
4. Whisk together the dressing ingredients.
5. Now tip the warm quinoa into the salad bowl, pour over all but 2 tablespoons of the dressing and toss well to combine. Season with salt and pepper. Top with the beetroot slices and feta.
6. Shake the remaining dressing over the top of the salad.
7. Allow to stand for 30 minutes to allow the flavours to develop.
8. Serve at room temperature with hot pita bread.

It really is so easy to make and far, far tastier than the gloopy gunk that comes in tins. Years ago when I was working I used to eat tinned soup quite often and Marzena, a Polish girl who came to work with us was astounded that you could actually buy soup in tins. “Soup comes in tins?… Really?… I can’t believe it…. but why?”. At the time I thought she was bonkers, now I feel exactly the same (about the soup/tin thing, not her being bonkers. Although actually she is a bit).

Most simple soups follow the same basic idea, cook your onions off in a a little oil, or butter (nicer), add the chopped vegetables, cover to sweat for ten minutes or so, then cover with stock and leave to simmer until all veg are soft and then blitz it, maybe add a bit of cream. Lovely jubbly.

While I’m on my soup frenzy I’ll put the recipe up for anything I make that turns out to be of particular yumminess, starting with these two, sweetcorn chowder and onion soup. Sweetcorn chowder was given 9 out of 10 no less. A pretty impressive score as the critic has said he never gives a ten.

Sweetcorn Chowder

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 clove of garlic, finely chopped
• 2 sticks of celery, sliced
• 8oz of potatoes, 1/2 chopped, 1/2 small cubes
• 1 large carrot, small cubes (1/2 cm or so)
• 1 x 340g tin sweetcorn
• 1 red chili, finely chopped (or to taste)
• 1 1/4 pints of water
• 1 red pepper finely chopped
• 1 green pepper finely chopped
• 75ml double cream
• S+P

• fresh coriander to garnish

1. Heat the oil and cook the onion and garlic over a low heat until golden (approx 15 mins).
2. Add the celery, half the carrot, the chopped potatoes,  half the sweetcorn, the chili, cook for two minutes then add the water and bring to boil.
3. Cover and simmer for about 15 minutes, then zuzz.
4. Add the chopped peppers, cubed carrot, potatoes and the rest of the sweetcorn. Simmer for 10 more minutes.
5. Stir in the double cream, add seasoning and serve garnished with chopped coriander.

Onion Soup

• 4 tbsp olive oil
• 700g red onions, finely sliced
• 400g shallots, finely sliced
• 1 heaped tbsp plain flour
• 2 tsp mustard
• 2 pints veg stock
• 4 sprigs of fresh thyme
• 3 tbsp greek yoghurt
• S+P

• grated cheddar to garnish

1. Heat the oil and gently fry the red onions and shallots over a really low heat for about 40 minutes until golden and caramelised. Do not cook too quickly, or let burn. The sweetness will come out better the as these turn golden after slow cooking.
2. Stir in the flour and mustard and cook for a further 2 minutes before adding the stock and thyme.
3. Bring to the boil and simmer for at least 30 minutes. Pick out the thyme and allow to cool just a little before adding the yoghurt and seasoning.
4. Serve with a little cheddar grated over.